When H-Farm, the largest sustainable innovation campus in Europe located in Ca’ Tron in the province of Treviso, meets the culinary genius of the Alajmo family, the result can only be surprising.
The new venture J-Farm now manages the entire food and wine offer of the structure, including the Le Cementine restaurant, a romantic greenhouse surrounded by vegetable gardens, the Sile river, and 51 hectares of green areas, of which 20 of woods, an oasis of good food that follows the philosophy of enhancing the excellence of the local territory.
It is from this starting point that Massimiliano (Max) Alajmo, the youngest chef in the world to have received three Michelin stars who with his brother Raffaele (Raf) manages the kitchens of eleven restaurants in Padua, Venice, Cortina, Paris, and Marrakech, has created a new gastronomic proposal. His innovative style thus embraces a “country’s high cuisine” that mainly relies on the supply of vegetables from the Campus garden and the fertile biodiversity of the Venice Lagoon.
Le Cementine, inaugurated in 2016 on a project by Zanon Architetti Associati, take their name from the hundreds of cement tiles – the deco decorated tiles widely used between the 1800s and 1900s also in rural environments – recovered and randomly placed on the entire floor of the building. A nineteenth-century mood that can also be read in the iron-glass structure that houses the large open kitchen and that goes perfectly with the typical shapes of contemporary northern European design, a perfect synthesis of the philosophy of the campus that aims at innovation while enhancing, also historically, the territory in which it is inserted.
A dream, created by the genius of Riccardo Donadon, a visionary guru who created a real Silicon Valley in Veneto – even Tim Cook of Apple cites it as a virtuous example of digital innovation – where over the years some of the most successful startups and where today more than 2000 students (from 3 to 99 years old!) from all over the world study, using futuristic technologies.
To Le Cementine it is fun to arrive by bike, boat, or even on horseback and, before sitting down with a table overlooking the vegetable garden, it is really worth taking a walk among the Campus structures to breathe all energy created by an army of over 3000 creative talents and top managers who here “create” our future, relaxing among tennis and padel courts, rugby pitches, a spectacular skate park, and a bmx pump track.
Among the culinary proposals of Le Cementine there are some of the most beloved signature dishes of Alajmo cuisine, as well as new proposals such as the lemon creamed cod waffle with lagoon prawns, the risotto with court livers and sage, and the fried radicchio with germinated buckwheat, spicy sweet and sour sauce and cedar pine nut sorbet.
Relax with a nice glass of Alajmo champagne 2018 collection, letting yourself be fascinated by this truly unique mix where the Venetian rural traditions merge into the future of the most futuristic digital technologies.
At Le Cementine you can also order the legendary meat tartare by Erminio, father of Max and Raf, based on 16 ingredients in addition to the hand-beaten meat, which on some occasions will be present to prepare it at the moment in front of his beloved guests!